Naturally Fermented Kosher Dills – The Real Deal

Naturally Fermented Kosher Dills – The Real DealNaturally Fermented Kosher Dills – Pickles Made the Old-Fashioned Way

Miracle of miracles. My first batch of naturally fermented cucumber pickles taste and look like real kosher dills. Sour, crisp and very flavorful. And surprisingly rewarding for something so quick and easy to make. Naturally fermented in a salt brine seasoned with Continue reading

Violet Kraut – Naturally Fermented Purple Cabbage Sauerkraut

Violet Kraut – Naturally Fermented Purple Cabbage SauerkrautViolet Kraut – Beautiful, Crunchy, Delightfully Sour

Violet hued purple cabbage sauerkraut stands out from the crowd. Based on its before picture, you’d never guess that Violet Kraut would turn out so gorgeous after fermentation. And that’s gorgeous not just in its color. But in its delightfully sour taste and healthful probiotic bacteria as well. Continue reading

Curtido – Tangy, Sweet, Naturally-Fermented Kraut

Curtido – Tangy, Sweet & Naturally-Fermented KrautCurtido – Homemade Sauerkraut Even Better

More than three years ago I began a search to learn how to make real sauerkraut—naturally-fermented sauerkraut. Many months later I discovered and signed up for a one night class (in Brooklyn, New York of all places). I found another class a month later in Bozeman that taught me a number of other ferments. For the last two years I’ve been making giardiniera and white kimchi, fig jam, mustard, kanji and more. Continue reading

Preserved Lemon Hummus Recipe ♥ ♥ ♥

Preserved Lemon Hummus RecipePreserved Lemon Hummus – So Good You’ll Want to Make a Double Recipe

Now that jars of preserved lemons live in our refrigerator, Preserved Lemon Hummus reigns as our favorite. Preserved lemons add an amazingly deep and complex lemon flavor to hummus. Continue reading

Healthy Cooking Classes – Bozeman Spring 2014

Healthy Cooking Classes – Bozeman Spring 2014

Healthy Cooking Classes – March 29th & April 26th

Join me for one or both of these upcoming healthy cooking classes in Bozeman, Montana.

“This is my invariable advice to people: learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun!   Julia Child Continue reading

Preserved Lemons – Easily Made at Home

Preserved Lemons – Easily Made at HomePreserved Lemons – An Odyssey       

For years I’d heard about preserved lemons. Once I was gifted with a jar of them. I treasured that jar a bit too much. Thinking I had to save them for only very special occasions, I waited much too long to open the jar. Continue reading

Kanji — Cultured Beet & Carrot Supertonic

Kanji — Cultured Beet & Carrot SupertonicKanji Tones the Blood, Cleanses the Liver & Aids Digestion

Abundant with probiotics from the fermentation process, kanji makes an excellent daily restorative. Drink about half a cup first thing each morning to awaken your body, mind and spirit to another glorious day. Continue reading